Lemon Zucchini Bread with Lemon Glaze

Better late than never, right? This recipe was from this last summer when zucchini was coming out of my ears!

I love, love, love zucchini, but actually do not care for it to be incorporated into a sweet bread like most people. I've never come across a zucchini bread that's made me say, "Please, please give me your zucchini bread recipe!" Well, I think that's changed since finding this recipe. I've adapted it just a bit. The original recipe is actually for a Lemon Rosemary Zucchini bread. I'm not much of a fan of rosemary, it's possibly the one herb that I could do without. I don't even have the dried stuff in my pantry. I also concocted a lemon glaze to go on the tops of the loaves. I think it came out pretty darn good. The tartness of the lemon really breaks up the sweetness of the bread. I urge you to try this the next time zucchini is in season.

Continue reading for recipe....


Lemon Zucchini Bread with Lemon Glaze
Makes two 4x9 loaves.

For bread -
3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup unsalted butter, melted
1/4 cup olive oil
1 1/4 cup sugar
1 tablespoon lemon zest
3 cups grated zucchini

For glaze -
3-4 tablespoons lemon juice
2 cups confectioners' sugar

Preheat oven to 350F. Prepare two 4x9-inch loaf pans, spray with non-stick cooking oil.

Sift together the flour, baking soda, baking powder, and salt.

Beat the eggs in a mixer (or by hand) until frothy. Beat in the sugar. Beat in the melted butter and olive oil. Stir in the lemon zest and grated zucchini.

Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.

Divide batter/dough into two loaf pans. Bake in a 350°F oven for 45 to 50 minutes. Test after 40 minutes. If you gently press down on the surface of the loaf, it should bounce back, and a bamboo skewer inserted into the center should come out clean.

Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.

To make glaze -

Mix lemon juice gradually into confectioners' sugar until reaching a spreadable/pourable consistency. Pour over then spread onto the tops of loaves, let drip over the sides.